原料介紹｜依蘭 (Ylang Ylang)

▎精油簡介

由菲律賓方言演化而來，意指隨著微風搖曳的花朵，馬來語中，有花中之花的意思。受熱帶氣團影響，卡魯爾地區的年均氣溫比同緯度的其他地區高3〜8°C，使得這裡的動植物群落格外豐富，也讓這裡的依蘭香氣與效用都特別多元。

依蘭優美的枝條隨風搖曳，藏在枝條裡的黃色花朵幽幽散發著濃鬱強烈的香氣，因此依蘭又稱為香水樹，深受許多調香師的喜愛，萃取自花朵，且其萃取方式相當特殊，透過不同的時間作分餾，隨著先後順序分為特級(Extra)、一級(One)、二級(Two)、三級(Three )依蘭。

▎成分解析

｜主要成分：苯基酯、萜醇類

依蘭精油有十分豐富的芳香分子，其中高比例的苯基酯(乙酸芐酯、苯甲酸芐酯等)，此外還有萜醇類(金合歡醇Farnesol、沉香醇Linalool)、些許酯類(乙酸牻牛兒酯)、倍半萜烯類(金合歡烯、石竹烯)，以及微量的吲哚，成分多元，可以幫助深層安撫放鬆，也因此在身心諸多方面提供強大幫助。

苯基酯類：依照苯基所接的位置不同，又可分為酸端含有苯基或醇端含有苯基，性質會不太一樣。苯環的特性:中間的雙鍵，它的電子是處於共振狀態，使這個環狀結構非常穩定；這個結構衍生出的化合物，能在身體中停留較久的時間，不會被身體輕易代謝出去，氣味上它的留香度也較久，屬於中低音調的香氣。

｜成分1：萜品烯-4-醇(Terpinen-4-ol)

｜成分2：苯子吉芐酯（苯甲酸苯甲酸芐酯）

｜成分3：金合歡醇(Farnesol)

｜依蘭比一比

｜原料認證

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▎參考文獻

1. .Traditional Uses, Phytochemistry, and Bioactivities of Cananga odorata (Ylang-Ylang). Evidence-Based Complementary and Alternative Medicine / 2015
2. K. Lee, J.-H. Lee, S.-I. Kim, M. H. Cho, and J. Lee, “Anti-biofilm, anti-hemolysis, and anti-virulence activities of black pepper, cananga, myrrh oils, and nerolidol against Staphylococcus aureus,” Applied Microbiology and Biotechnology, vol. 98, no. 22, pp. 9447–9457, 2014.
3. T. Matsumoto, S. Nakamura, S. Nakashima et al., “Lignan dicarboxylates and terpenoids from the flower buds of Cananga odorata and their inhibitory effects on melanogenesis,” Journal of Natural Products, vol. 77, no. 4, pp. 990–999, 2014.
4. Duke J, 2014. Dr. Dukes Phytochemical and Ethnobotanical Databases online resource. Beltsville, USA: National Germplasm Resources Laboratory .
5. FAO EcoCrop, 2014. Eco-Crop Online Database. Rome, Italy: Land and Water Development Division, Food and Agricultural Organization of the UN (FAO).
6. M. Brokl, M.-L. Fauconnier, C. Benini, G. Lognay, P. du Jardin, and J.-F. Focant, “Improvement of ylang-ylang essential oil characterization by GC×GC-TOFMS,” Molecules, vol. 18, no. 2, pp. 1783–1797, 2013.
7. K. R. Goodrich, “Floral scent in Annonaceae,” Botanical Journal of the Linnean Society, vol. 169, no. 1, pp. 262–279, 2012.
8. C. Benini, G. Mahy, J. P. Bizoux et al., “Comparative chemical and molecular variability of Cananga odorata (Lam.) Hook. F. & Thomson forma genuina (ylang‐ylang) in the Western Indian Ocean Islands: implication for valorization,” Chemistry & Biodiversity, vol. 9, no. 7, pp. 1389–1402, 2012
9. K. Caballero-Gallardo, J. Olivero-Verbel, and E. E. Stashenko, “Repellent activity of essential oils and some of their individual constituents against Tribolium castaneum herbst,” Journal of Agricultural and Food Chemistry, vol. 59, no. 5, pp. 1690–1696, 2011.
10. G. A. Burdock and I. G. Carabin, “Safety assessment of Ylang-Ylang (Cananga spp.) as a food ingredient,” Food and Chemical Toxicology, vol. 46, no. 2, pp. 433–445, 2008.
11. H. I. Manner and C. R. Elevitch, Cananga odorata (ylang-ylang), Species Profiles for Pacific Island Agroforestry, 2006.
12. T.-J. Hsieh, F.-R. Chang, and Y.-C. Wu, “The constituents of Cananga odorata,” Journal of the Chinese Chemical Society, vol. 46, no. 4, pp. 607–611, 1999.
13. E. E. Stashenko, W. Torres, and J. R. M. Morales, “A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson, forma genuina) during flower development,” Journal of High Resolution Chromatography, vol. 18, no. 2, pp. 101–104, 1995.
14. E. Stashenko, J. R. Martinez, C. MacKu, and T. Shibamoto, “HRGC and GC-MS analysis of essential oil from Colombian ylang‐ylang (Cananga odorata Hook fil. Et Thomson, forma genuina),” Journal of High Resolution Chromatography, vol. 16, no. 7, pp. 441–444, 1993.
15. Deroin T, 1988. Floral biology of an Annonaceae introduced into the Ivory Coast: Cananga odorata. (Biologie florale d'une Annonacée introduite en Côte d'Ivoire: Cananga odorata (Lam.) Hook f. & Thoms.). Bulletin du Muséum National d'Histoire Naturelle. Section B, Adansonia. 10 (4), 377-393.

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